Cut the fennel in quarters and toss with olive oil and salt. Keep the green seperate for garnish.
Roast the fennel in the oven at 200°C for 15 minutes. Turn them over and roast for another 10 minutes or until they are golden brown. Leave to cool down at room temperature.
Roast the walnuts and brazil nuts for 5-7 min till light brown.
Wash the radicchio and fennel green and dry in a salad spinner.
Mix the olive oil and PX sherry vinegar with a pinch of salt for the vinaigrette.
Take a large dinner plate and carefully dress the fennel, chicory, ricotta and roasted nuts. Season lightly with salt and finish with the vinaigrette
